Amish Cinnamon Bread
Amish Cinnamon Bread is one of those timeless recipes that feels like
it came straight from a handwritten family cookbook. Soft, tender, and layered
with ribbons of cinnamon sugar, this bread is comforting, nostalgic, and
incredibly easy to make.
Unlike yeast breads, this version is quick and foolproof—no kneading, no rising,
and no stress. Just mix, layer, swirl, and bake. The result is a moist loaf with
a buttery crumb and a sweet cinnamon swirl that makes every slice irresistible.
Why You’ll Love This Recipe
- No Yeast Needed: Simple quick-bread method
- Two Beautiful Loaves: Perfect for sharing or gifting
- Soft & Moist: Thanks to rich butter and buttermilk
- Classic Flavor: Sweet cinnamon sugar swirl in every bite
- Freezer-Friendly: Stores beautifully for later
Ingredients
Batter
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 eggs
- 2 cups buttermilk
(or homemade: 2 cups milk + 2 tablespoons vinegar or lemon juice) - 4 cups all-purpose flour
- 2 teaspoons baking soda
Cinnamon Sugar Swirl
- ⅔ cup granulated sugar
- 2 teaspoons ground cinnamon
How to Make Amish Cinnamon Bread
Step 1: Prepare the Oven & Pans
Preheat your oven to 350°F (175°C).
Grease two standard loaf pans well and set aside.
Step 2: Make the Batter
In a large mixing bowl, cream together the softened butter and sugar until
light and fluffy. Beat in the eggs until fully incorporated.
Add the buttermilk, flour, and baking soda. Mix just until combined.
Do not overmix—the batter will be thick and creamy.
Step 3: Mix the Cinnamon Sugar
In a small bowl, combine the sugar and cinnamon. Set aside.
Step 4: Layer the Batter
Pour about ½ of the batter into the prepared loaf pans
(roughly ¼ of the batter per pan).
Sprinkle about ¾ of the cinnamon sugar mixture evenly over the batter.
Step 5: Finish & Swirl
Add the remaining batter evenly to both pans.
Sprinkle the remaining cinnamon sugar on top.
Use a knife to gently swirl the batter and cinnamon sugar together,
creating a marbled effect.
Step 6: Bake
Bake for 45–50 minutes, or until a toothpick inserted
into the center comes out clean.
Step 7: Cool
Let the loaves cool in the pans for about 20 minutes,
then remove and cool completely on a wire rack.
Serving Ideas
- Serve warm with butter or honey
- Perfect with coffee or tea
- Toast slices lightly for breakfast
- Drizzle with a simple glaze for dessert
Storage & Freezing
Store tightly wrapped at room temperature for up to 3 days,
or refrigerate for up to 1 week.
To freeze, wrap loaves or slices in plastic wrap and foil.
Freeze for up to 3 months. Thaw at room temperature.
Yield: 2 loaves
Tip: This bread tastes even better the next day as the
cinnamon flavor deepens!